Choc-Banana Cupcakes

Chocolate Banana Cupcakes

125 grams butter
1/2 cup sugar
2 eggs
1 mashed banana (for best results use one that is completely black on the outside).
1 teaspoon cocoa powder
3 tablespoons banana instant pudding mix (also known as Angel Delight and probably loads of other things)
1 cup flour
2 teaspoons baking powder
1/4 cup milk

Preheat the oven to 180 degrees and line a muffin tin with paper muffin cases.

Beat together the butter and the sugar until the mixture is light and creamy. Then add the eggs one by one. Mash the banana and beat that into the mixture.

Add the cocoa powder and the instant pudding mix and beat it in well. Sift in the flour and the baking powder, mix, then add the milk and mix again. You should have a batter that is not very runny but has a smooth, even texture.

Spoon the mix as evenly as you can into the prepared muffin tin and bake the cupcakes for 20 minutes, or until a skewer inserted into the centre comes out clean. Let the cupcakes cool before frosting them.

Intense Chocolate Frosting

4 cups icing sugar
1 cup cocoa powder
250 grams butter, at room temperature
1/2 cup milk
1 teaspoon vanilla essence

Place the butter in a large bowl. Begin to sift in the icing sugar and cocoa powder, about a half cup at a time. Beat the mixture well after each addition. After about 2 or 3 cups of the dry ingredients the mixture will be getting very stiff so you will want to add the milk and beat that in. Add the vanilla too. Then finish adding the dry ingredients and beat the mixture until it has a good frosting consistency.